Nick’s Pick | 10-Minute Lemony Mascarpone Bucatini
Baby Greens Salad with Maple-Dijon Vinaigrette
Cooking time
10 minutes
Servings
2/4
Calories
750 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. La pasta è bellissima! The allure of bucatini is easy to understand in any language, and this streamlined recipe makes it a cinch. Long hollow strands give the teeth something to bite into in a velvety sauce of mascarpone, Grana Padano and lemon zest. A simple side salad of greens and cukes gets dressed in a lively maple-Dijon vinaigrette. It takes only 10 minutes of cooking time to land this uplifted lemony dish on the table.
We will send you:
- 15ml Minced garlic
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Lemon
- 3 Cucumbers
- 45ml Maple-Dijon vinaigrette
- 225g Bucatini
- 60ml Mascarpone
- 25g Grana Padano (contains rennet)
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Eggs, Milk, Mustard, Wheat
You will need:
Medium pot
Large pan
Zester
Strainer
Oil
Salt & pepper (S&P)
Total Fat
31 g
Saturated Fat
11 g
Sodium
760 mg
Total Carb
97 g
Sugars
8 g
Protein
24 g
Fibre
6 g
Preparation
Boil the pasta
Bring a medium pot of salted water to a boil. Add the pasta; stir gently to separate. Boil, 8 to 10 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Mise en place
Meanwhile, zest and juice the lemon. Halve the cucumbers lengthwise; thinly slice. In a medium bowl, combine the mascarpone, Grana Padano, lemon zest, ½ cup water (double for 4 portions), the spices and S&P.
Make the sauce
In a large pan, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Reduce the heat to low. Add the cheese mixture and cook, stirring frequently, 2 to 3 min., until heated through.
Make the salad
In a large bowl, combine the baby greens, cucumbers, vinaigrette and S&P.
Combine the pasta
To the pan of sauce, add the pasta and lemon juice (start with ½). Cook, stirring constantly, 2 to 3 min., until coated and combined. If the sauce seems dry, gradually add the reserved cooking water until you achieve your desired consistency.
Plate your dish
Divide the pasta between your bowls. Serve the salad on the side. Bon appétit!
